[Homesteadingfamily] Re: Cookware for prepping

Of all the things that *could* leach into my body through eating, iron
is my least worry. Iron can be toxic, but I doubt anyone gets a big
enough of a load of it from their pans. (yes, acidic foods will leach
more, perhaps) I don't believe that we get enough in eating because our
foods are so nutrient empty, even cooking everyday in them, to hurt. And
I am talking about using old iron made in the USA, not this Chinese
stuff found today. They use inferior metals in their iron. All of my
pans are very old and made by Griswold, Wagner or Lodge...few are by
Lodge, but they are the only remaining company in America. And even
then, some of their enameled ware comes from CHINA. SO beware!
Aluminum does indeed leach into foods when heated, the higher the heat,
the more is leached....and I have done the research on this for years.
Therefore, we avoid it. Our daily pots and pans are stainless steel and
cast iron for some things. Can't make a decent pone of cornbread without
a well greased iron skillet! LOLOL Nothing lends that crunch of that
cornbread better! IMHO...~deb
--- In Homesteadingfamily@yahoogroups.com, Strumpets Delight
<strumpetsdelight@...> wrote:
>
> Do you have documentation of these claims Eric?
> I would love some links~
>
> Angelia in OR~
>
> On Mon, Nov 15, 2010 at 11:50 AM, Eric local_maxima@...wrote:
>
> >
> >
> > The result is that I use aluminum cookware but very limited iron
> > cookware. My only piece of iron cookware is a wok that I only
> > use on occasion and then without anything acidic that might act
> > to leach iron into the food. And if I ever find a decent
> > non-iron wok, my iron wok is likely to become a planter.
> >
> > Eric
> >
> >
>
>
> [Non-text portions of this message have been removed]
>

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